| 60 Euro with wines |
| 50 Euro without wines |
| 42 Euro without drinks |
| ******** |
| Kir royal with vineyard peach |
| Dainty appetizers |
| ******** |
| Millefeuille of Saint-Jacques scallops with extra sweet smoked salmon |
| Conférence pear marinated in syrup flavoured with basil |
| " Fleurette" fresh cream with Madagascar vanilla |
| Or |
| Crispy delicacy of "Petits Gris de Namur"escargots cooked in stock |
| Carpet shells sauteed with garlic butter and parsley |
| Cooking juices enriched with chives |
| Or |
| Thin sliced smoked duck breast 'carpaccio style' |
| Mousseline of fresh goat cheese with acacia honey and mint |
| Foie gras shavings |
| |
| ********* |
| Snacked venison medallions |
| Seasonal garnish, apple with cranberries cooked with cane sugar |
| Game stock with green pepper and red currant jelly |
| Or |
| Skate wing with wakame seaweed and marinated prawns |
| Lobster sauce with preserved tomato macedoine |
| Buttered potato wafer |
| Or |
| Quail stuffed "à la forestière" on a bed of sweeet potato |
| Thin sliced leeks with macarpone cream |
| Veal stock with shallots and thyme |
| ******** |
| Dessert according to the Chef's fantasy |
| ******** |
| Coffee and sweets |